Mustard champ

Begin by peeling and chopping the potatoes into even-sized chunks to ensure they cook uniformly. Place them in a large pot of salted boiling water and boil gently for about 15 minutes, or until the potatoes are tender when pierced with a fork. Once cooked, drain the potatoes thoroughly in a colander to avoid watery mash. Return the drained potatoes to the warm pot and begin mashing them with a potato masher or fork until smooth and lump-free. In a small saucepan, gently heat the milk alongside half of the butter until the butter melts completely and the mixture is warm but not boiling. Slowly pour this creamy mixture into the mashed potatoes while beating to incorporate air and achieve a fluffy texture. Stir in the wholegrain mustard carefully so its tangy flavors infuse the mash evenly. Next, prepare the spring onions by slicing them thinly, including the green tops for color and flavor. Melt the remaining butter in a small frying pan over medium heat and gently sauté the spring onions for about 2 minutes until they soften yet retain a bright green, slightly perky appearance. This brief cooking brings out their sweetness without losing their vibrant color. Fold these fragrant spring onions delicately into the mustard mash just before serving. This dish pairs beautifully with gammon or as a zesty topper for a classic fish pie, adding both taste and texture.